somebody wrote:
> "Steve Freides" > wrote:
>> somebody wrote:
>
>> > Was in the mood for a thin crust pizza past few days and got one last
>> > night. *It was good, but not all that filling. Though that way I could
>> > eat more. * I usually get the thick crust but after 3 slices the
>> > carbs make me sleepy. *Very sleepy. *If I eat a lot of carbs in
>> > general I can barely stay away 20-30 minutes later.
>
>> > I think I will try the gluten free crust. *Lady last night said she's
>> > been eating gluten free for about 8 years, and where I work has the
>> > best.
>
>> Gluten-free does not equal carb-free.
>
> I wondered about that. Is it at least less carb? Thin crust vs
> thick-- basically yeast content?

I've never seen a thick crust gluten free pizza. True thin crust
pizzas with wafer thin cracker crispy crust is rare enough that I've
never seen one of those either. I've seen regualr crust pizzas made
with alternate grains and most people refer to that thickness as thin.

A regular crust pizza will have a lot less carbs than a thick crust
pizza. Since all of the pizzas that I've seen using gluten free grains
has been regular crust pizzas they are much lower in carbs than the same
diameter thivk crust.

Comparing regular thickness pizza with wheat against regular thickness
pizza with alternate grains there is little difference in carb count.

There is one way to reduce the carb count while going gluten free.
Completely grain free even. Lou Malnattis is a small chain in Chicago
metro that has a couple dozen locations. They do a "no dough" pizza
where they press sauage into a sheet and then build a pizza on it.
Wonderful for those of us who are wheat intolerant or gluten intolerant.
Also wonderful for low carbers. Not carb free as it comes with tomatos
and other ingredients that are not high carb. But it is low carb as
long as you keep the list of other ingredients short. I get small no
dough pepperoni and black olives. The tomato is mostly low carb. The
olives are very low carb.